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Scallops Asparagus Orzo Pasta Salad in bowl
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Scallops Asparagus Orzo Pasta Salad

Scallops and orzo pasta with asparagus, artichokes and tomatoes is tossed in a lemon dill dressing and topped with feta cheese. Serve it warm for a no-fuss dinner or cold for a sensational salad.
Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 510kcal

Ingredients

  • 2 Tablespoons olive oil
  • 3 Tablespoons lemon juice or juice of 1 lemon
  • 2 garlic cloves minced
  • ¼ teaspoon salt
  • Pinch pepper
  • 3 Tablespoons fresh dill chopped or 1 Tablespoon dried
  • 2 cups orzo pasta cooked
  • 1 pound Patagonian or bay scallops
  • 14 ounces artichoke hearts unmarinated, drained and roughly chopped
  • 1 pint cherry tomatoes halved or 14.5 ounce can diced tomatoes, drained
  • 15-20 thin asparagus stalks chopped into 1 inch pieces
  • 4 ounces feta cheese crumbled

Instructions

  • Preheat oven to 375 °F.
  • Combine olive oil, lemon juice, garlic, salt, pepper and dill in a small bowl.
  • Place remaining ingredients, except for the feta cheese, on a half sheet baking pan covered with aluminum foil.
  • Drizzle dressing over the orzo, scallops and vegetables. Gently toss to coat and then spread ingredients over the bottom of the pan.
  • Bake for about 15 minutes or until scallops are done. Scallops should be white when cut in half and firm to touch, but not cracked.
  • Sprinkle with crumbled feta cheese.

Notes

  1. To make ahead and freeze, add all of the uncooked ingredients, except for feta cheese, to a plastic bag that seals. Stir and then seal it up. Store in the freezer for up to two months for best quality. When you are ready to serve, defrost in the refrigerator overnight and then cook according to instructions.
  2. Low carb option: replace orzo pasta with zucchini noodles. Cook along with all the other ingredients.

Nutrition

Calories: 510kcal | Carbohydrates: 47g | Protein: 27g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 1299mg | Potassium: 682mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2167IU | Vitamin C: 56mg | Calcium: 203mg | Iron: 5mg